| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats, Eggs | Cuban | Ethnic, Soups, Stews & chi | 8 | Servings |
INGREDIENTS
| 1 | c | Onion; chopped |
| 3 | Cloves garlic; finely chopped | |
| 2 | tb | Vegetable oil |
| 1 | lb | Dried black beans |
| 3 | c | Beef broth |
| 3 | c | Water |
| 1 | c | Cooked smoked ham; finely chopped |
| 1 | c | Green pepper; chopped |
| 1 | lg | Tomato; chopped |
| 1/4 | c | Dark rum |
| 1 1/2 | ts | Ground cumin |
| 1 1/2 | ts | Dried oregano |
| 4 | Hard-cooked eggs; chopped | |
| 1 | sm | Onion; chopped |
INSTRUCTIONS
Cook 1 cup onion and the garlic in oil in Dutch oven until tender. Add remaining ingredients, except chopped egg and onions; heat to boiling. Boil 2 minutes; reduce heat. Cover and simmer until beans are tender, about 2 hours. Serve with chopped eggs and onions. Serving Ideas : Pronounced: Soh'-pah deh free-hohl' nay'-groh NOTES : A dash of rum and dusky-tasting cumin give this version of black bean soup a hint of sophistication. Garnish each serving of this dramatically dark soup with bright yellow and white of hard-cooked egg and chopped onions or, if preferred, finely chopped green onions. Note from Pam Creeden: I used 3 cans (425 grams each) black beans, partially drained, reduced broth to 2 cups and omitted water. I also used Turkey Ham plus a small splash of Liquid Smoke, but added the turkey ham during the last half hour. Recipe by: Pamela Creeden/Corona, CA & Jubail, KSA Posted to MC-Recipe Digest V1 #669 by Creedenite@aol.com on Jul 13, 1997
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